This is the epitome of a seasonal dish, and a real “pantry-buster”. A traditional homestead would have veggies in the root cellar such as potatoes, onions, garlic, carrots, celery, etc. and cured and smoked meats such as ham and sausage. So this dish is easy to put together. Even if you don’t have some or all of the items, because they are seasonal, they are generally less expensive at the grocery.

The ingredients for this dish are simple, adjust amounts for how large a batch you’d like to make. Use potatoes, carrots, celery, onions, garlic and your favorite sausage. Peas and/or corn are good additions, as well. Use whatever you have. You may notice by now potatoes, garlic, etc., are looking a bit wilty. This is a sign it is time to use them up! These veggies are fine to use as long as they retain their fresh normal smell. Cut open your potatoes to be sure there are no spots in the middle. Peel all the vegetables and cut into fairly uniform sized pieces.

I like to cook this soup in stages. First, I like to cook the sausages, uncut. “Fry” them in the pot with just a touch of oil. This lets them develop their flavor to the fullest, the skins sealing in all the juices. Once the sausage is sizzling and weeping, add the cut veggies and gently pour in just enough water to cover. Or you can use any stock you may have saved.

Cover and gently simmer the soup for at least an hour, until the vegetables sink, indicating they are fully cooked. At this point, pull the sausages and slice them into bite-sized pieces. Return them to the pot, add a couple cups more liquid and return to simmer.

Now you can decide if you want to make this soup creamy or brothy. Either way, it’s time to add the rue. Rue is the secret to thickening sauces and soups without lumps. Rue is simply a paste formed from a mixture of lot liquid and flour. Pull about a cup of HOT liquid from the soup into a smaller bowl or measuring cup. Stir in about 1/4 c flour, more depending on how big your batch of soup is. Thoroughly combine the liquid and flour to form a thick paste. Then re-introduce the rue to the soup, stirring constantly until the rue disappears into the soup. To reach full thickening potential, the soup must now be brought to a boil, stirring frequently to prevent burning. It need only boil shortly to activate the rue. Then let it back off and reduce to simmer. The soup should now fill about half your pot and be about twice as thick as you expect the finished product. If it is not thick enough, repeat the process of pulling liquid and combining with flour, measuring by Tablespoons, until the desired thickness is reached.

From here, if a creamy soup is desired, it is time to add milk, cream or a mixture of the two. If a brothy soup is desired, add more water or stock, filling the pot. Simmer another hour, stirring occasionally, to marry all the flavors, and then the soup is ready to serve.

Follow these guidelines and be inspired by whatever you have in your pantry or root cellar to create a wonderful soup or stew to ward off the Winter chill.

In the later end of Summer, on of my favorite vegetables comes ready for harvest: Romanesco Cauliflower. This unusual brassica typically takes 80 or more days to mature. I always start them inside under lights and transplant them out in mid- to late-May.

The plants are large and generally need about four square feet to grow. Unlike traditional white cauliflower, Romanesco does not need to be blanched by tying the leaves together to cover the budding center. Just plant and grow until you’ve got a good-sized head exposed, harvest and eat!

The beautiful chartreuse color and whorled pattern of this cauliflower make it an interesting and eye-appealing addition to any dish. Enjoy it raw, battered in a tempura, stir-fried, even grilled. My favorite way to prepare it is to simply slice and sear in a grill pan, drizzled with a bit of olive oil, salt and pepper. Serve plain, with lemon juice or balsamic vinegar.

This Winter seems relentless. With the frigid temperatures and endless snowstorms, it can become challenging to keep everyone in good spirits. I have found that pulling out some old-fashioned tricks has helped tremendously.

First of all, don’t forget to stop and look around. Winter is beautiful, especially with lots of snow. Some of the most amazing sunrises can be seen now, and grumpy tired children are instantly warmed and wakened with a view of the colors. The heavy snows transform the landscape, rounding and hunching the evergreens and creating vast palettes with which the wind can toss and brush, revealing amazing patterns and textures on the surface of the snow.

When the weekend comes and boredom threatens to set in, bundle the kids up and go for a stroll outside. One needn’t venture far, sometimes the most amazing things can be spotted right off the house or garage.

Icicles dancing

Cool icicles and frost patterns on windows are fascinating, and kids of all ages love to pluck down an icicle for themselves, as big a treat as a lollipop!

A small oak leaf left from Autumn, trimmed with frost

It is very helpful to connect with Nature to find the beauty and inner joy of this time of year. Like the nighttime of every day, Winter is a time to rest and rejuvenate, to heal, to reflect in quiet time, to dream up hopes and aspirations anew for the coming Spring and Summer. Take the time to notice the low and distant angle of the sunlight unique only to this time of year, to appreciate the crisp colors of the cold daylight sky, and the extra vividness of the starry night sky. Savor the absolute brilliance of the Full Moon illuminating a snow-covered landscape, as bright as daylight itself. Stop and listen to the soft stillness of Winter, every sound muted by the soft blanket of snow surrounding us. All this beauty is more than worth braving the cold to witness.

Our creek completely iced-over, a rare sight

Common-place things become extraordinary in the winter landscape. We live on the East Branch of Nanticoke Creek, a year-round stream. Only in extremely cold winters such as this does it ice-over. This year there is even a collection of 6-inch thick cakes of ice on the banks, jammed and piled together creating a mini arctic landscape.

Common things become extraordinary in the winter landscape.

The snow tells tale of an animal crossing, amazing that life continues even in the bitter cold

It’s fun to spot and identify the different animal tracks in the snow. It’s amazing that so many little creatures are able to endure the bitter cold temperatures, and we can appreciate our ability to seek shelter in the warmth of our homes.

When you do get back inside, you’ll find otherwise restless children calmed, refreshed, ready to enjoy the warmth of the home. Now is definitely the time to break into the stash of all the goodies that have been put up for Winter use! Canned salsas, chutneys and relished can come out with crackers to chips to create a quick snack, apples from the root cellar can be made into sauce or canned applesauce is warmed and enjoyed with cinnamon.

Finished sauce ready to eat

Frozen berries are made into syrup to jazz up pancakes or waffles, or baked into muffins and quick breads. Extra milk from the cow? Time for hot cocoa and homemade pudding!

Pancakes with blueberry syrup

These comforting activities in the kitchen add warmth and spirit to these cold days, as well as creating priceless memories for the children to pass on to the next generation.

Winter is cold, but it is also beautiful. Without these colder days we might forget to appreciate the warmer days ahead. Rather than feeling gloomy during these days, remember to find the fun parts of a snowy landscape, whether inside or out.

Right now in Upstate New York we are enjoying what is know as the January Thaw, a fairly predictable period of time in Winter (anywhere from early January to late February) when temperatures rise above normal for a few days, allowing some of the snow to melt off, a few of the insects to come buzzing about again, and perhaps even a bear or two wanders out of hibernation and stretches its legs. Invariably it may bring gardeners out-of-doors, to stroll and smell the beds put to sleep for the season, likely even find a tool or two that was consumed by weeds back in September. Bulbs of garlic and tulips that have heaved out of the ground are poked back in, and perennial beds that were neglected are hastily mulched, fingers crossed in hopes that they will again be forgiving and grow on in the Spring, despite our ill-care.

By this time in the Seasonal diet, items from the root cellar like carrots, beets and turnips, potatoes and squashes have become the staple dinner fare, with dried beans, onions, garlic and canned veggies from the pantry rounding out the variety. It’s hearty, comforting and nourishing food, perfect to carry one through the cold season. But, oh, would not something fresh from the garden be such a treat?

Enter the Parsnip, planted first thing in the Spring, and best harvested during the mid-Winter thaw! Days like these are perfect to go out and lift the mulch, looking for the tiny tell-tale bright green shoots that indicate treasure lies below. Parsnips have traditionally offered fresh fare to liven up mundane Winter tables for generations.

Fresh-dug Parsnips. source: Two Chances Veg Plot Blog

Parsnips were very well-known in our culinary history, having fallen out of fashion as of late, yet now enjoying a resurgence in popularity. Parsnips look like blond carrots, with their flavor being best described as a cross between a coconut and a carrot, creamy, earthy and sweet. Unlike carrots, parsnips need to be peeled and are generally eaten cooked, not raw. Parsnips show two phenotypes, long and slim, and shorter and chunky. The core of the thicker parsnips can be a bit woody and bitter, I find it best to core the larger ones.

Parsnips are in the carrot family, and thus biennial, meaning they grow leaves the first growing season, then will send up a seed stalk if allowed to grow a second season. Parsnip stalks are upwards of 5 feet in height, and have flowers and seeds that look much like Dill.

Parsnip seeds like to be planted first thing in the Spring, as soon as the ground can be worked. Better yet, prepare the ground ahead in the Fall. Parsnip seeds should be surface-sown, thus they like the wet days of April to keep them moist. If it happens to be a dry Spring, keep the seedbed dampened until they sprout. Parsnips grow much like carrots: They fare just a little better against weed competition, but not much, so keep them weeded and watered regularly over the growing season. Thinning the seedlings will result in better yields. One reason Parsnips may not be for every garden is they are a space commitment the entire season and beyond. However having fresh harvest in Winter and early Spring can more than make up for the space given.

Parsnips can be harvested at the end of the growing season in the Fall, but they are so much better if left to build some bulk and sugar content through some cold weather. Mulching the parsnips will protect them from mice or other predators, and makes it easier to dig them out. Once that warm spell in mid Winter hits, run out and lift the mulch and use a broad fork to carefully extract the delicious roots. Parsnips can also be left in the garden to harvest in the Spring, but be sure to get out early and pull the before the leaves actively start growing again. Once they bolt, they should be lifted and composted or left to go to seed for your garden next year.

Do take care not to over trample the garden bed, for soil compacted while wet can take time to recover. To cut down on soil compaction (and muddy boots), lay some boards, cardboard or even newspaper on the ground where you are working. No help for the mud on the parsnips, though.

Wash peel and core your parsnips, and they are ready to cook. They can be prepared any way you enjoy carrots: parboiled, steamed, mashed, glazed, baked or even roasted.

They are excellent with butter, cream, parsley, nutmeg, ginger, cheeses, even caraway.

One of my favorite recipes with parsnips is that of Cheddar Parsnip Soup, from Sundays at Moosewood:

1 med onion, chopped 3 med potatoes, peeled and cubed (~1 1/2lbs)

1 tsp salt 3 cups water

2 Tbs vegetable oil 1/4 tsp ground fennel seeds

2-3 tsp caraway seeds 3 cups med sharp Cheddar cheese, grated

5 medium parsnips, 3 cups milk

peeled and cubed ( about 1lb) chopped fresh Parsley or sprig of Dill

I a 3qt saucepan sautee onion with the salt in the oil on low heat until the onions are translucent, about 10 mins. Mix int he caraway seeds and parsnips. Stir and simmer gently about 5 mins.

Add the potatoes and water. Bring the soup to a boil. Moderately simmer for about 10-15 mins, until potatoes are tender. Remove soup from heat.

Stir in fennel and cheese. When cheese is melted, pour in milk. Cool soup 10-15 mins. In blender or food processor, puree the soup in batches. Gently reheat, careful not to boil. Serve hot with garnish or parsley, dill or grated cheese.

This soup is so good!

So, if you’ve planted parsnips, get out and pick them. If not, they are in season at the store or at farmers market, get ahold of some a give them a try. Then plan to add them to your garden this coming season. You will be so glad you did!

If you shop for your foods locally, you may have already noticed that eggs, like many other items, have a season, a time of greatest abundance. And like other seasonal items, one is challenged to find ways to preserve the abundance for the times of scarcity. This has been an age-old question, with some interesting solutions.

For our farm, eggs are abundant at this time of the year, early spring and summer. Often the heat of August can cause the chickens to stop laying their eggs and go through the molting process, when they naturally drop all their feathers and grow a new set. Obviously, the warmest weather is the best time for this, so that is when they do it. But again, this means no eggs! (But hours of amusement watching naked chicken butts running around!)

So the trick is to somehow stash the eggs up while they are plentiful. Storing eggs has limits, because a whole egg does not freeze well. A thawed egg is still edible, one can no longer distinguish between the white and yolk, and they no longer froth if needed. If you enjoy your eggs scrambled, they can be beaten and frozen raw, or cooked scrambled and then frozen.

Eggs can be hard-boiled and pickled, if you enjoy the unique taste. Simply save the brine from store-bought or homemade pickles and drop in your own eggs. Let them sit in the brine at least two weeks for best flavor. Pickled eggs should be stored in a very cool, dark place, such as the refrigerator or proper pantry (below 40 degrees, F).

One of our favorite ways to store up extra eggs is to make homemade pasta. European-style pasta is traditionally made from eggs, flour and salt. Pasta can be thus dried or frozen and will keep for a while. Make lots of batches of pasta while the eggs are abundant, and enjoy throughout the year.

My pasta recipe is simply:

8 cups of flour

6 eggs

2 tsp salt

water, if needed to moisten

We mix ours with the dough hook, but a paddle will work fine. It needs at least a couple of minutes of mixing to get the gluten strands going. The dough should not be sticky when finished. It can be rolled out by hand or put through a pasta roller. Keep layers of pasta separated with floured wax or parchment paper, or they will re-combine.

Issac loves to cook and has his own pasta maker.

Fettuccine ready for the pot.

Homemade fresh pasta is boiled for a shorter time than dried. Fresh pasta is done in under 5 minutes. When it is finished it will float. It is such a treat, much more filling than the pasta from the store.

Another old-time method for storing whole eggs is to bathe them in a substance called “water-glass”. This is sodium silicate, and is used 1/3 cup to 1 qt of boiled, cooled water. Eggs must be unwashed (but wiped clean) and un-fertile. Eggs can be stored immersed in the water-glass solution for up to three months under 40 degrees F. I have personally never done this, but have heard my elders talk of doing it with good results.

And of course, the best way to keep fresh abundant eggs from going to waste is to indulge is rich dishes and deserts that use many of them, such as mousse, sabayon, bread pudding, homemade pudding, Quiche, Carbonara, etc!

Thanks to our high tunnel, Mustard Greens are already in season at Sunny Hill Farm. These hardy, spicy greens have a long season, as they grow in both chilly weather and heat, and they are relatively free from pests and diseases. They are very easy to grow. Many people seem unsure, however, about how to eat them.

(We are referring to the greens here. The condiment “prepared mustard” is made with ground-up seeds from the mustard plant.)

Giant Red Mustard

Mustard greens have a unique spicy, radish-y flavor that diminishes only slightly when cooked. They come in a few different varieties of shape and color. We like to grow two types, the broad-leaved ‘Giant Red’ type, and the feathery ‘Ruby Streaks’ variety. Giant Red is excellent both raw and for cooking, while the fronds of Ruby Streaks add heft and texture to your raw dishes.

Ruby Streaks

Mustard Greens can be enjoyed raw in salads, or sauteed, braised or boiled to cook.

To prepare them, remove the stems and layer whole in your pan or chop.

They can be sauteed in some olive or other oil, salt, garlic, onion, whatever you like for flavor.

To braise: Bring 4 cups water or stock, and 1 tsp salt to boil in a med pan or skillet with lid. Add about 1 lb mustard leaves, turning with tongs until they wilt down enough to fit in the pan. Cover and cook, stirring occasionally, until tender but not mushy, about 10 mins. Drain and serve with butter, vinegar, whatever you like.

For an extra-yummy treat, fry about 6 slices of bacon in the pan before adding the greens and cook down and directed.

Mustard Greens with Chickpeas and Curry (from The Joy Of Cooking, 1997 ed.)

In a large skillet, heat:

2 Tbs melted butter, ghee or veg oil

Add:

2 med onions, chopped

4 cloves garlic, minced

1/2 tsp ground cumin

Cook, stirring over med heat until onions are softened, about 5 mins.

Stir in:

1 lg bunch (about 12 oz) prepared greens

Cook until wilted, about 15 mins. Stir in:

1 Tbs mild curry powder

1/2 tsp both ground ginger and ground coriander

1/4 tsp ground red pepper

1/4 cup chicken or veggie stock, or water

Bring to a boil. Reduce heat to a simmer and add:

1lb cooked chick peas

14 oz diced tomatoes with juice

1/2 tsp salt

Cook, stirring often, til greens are tender, about 15 mins.

Serve as a side dish, or over rice for dinner for two.

Mustard greens are super healthy. They are quite high in vitamin A and have a good dose of C as well. And all greens are a terrific source of iron and calcium.

Add some color, zip and a nutritional boost to your meals by adding in some Mustard Greens. When you fall in love with them, you’ll find them an easy addition to your garden as well! 🙂